Soft shell crabs are fleeting, seasonal delicacies. By bathing them in butter kissed with aromatic za’atar, you create a bridge between the sea and the spice markets of the Eastern Mediterranean.
Ingredients
- 4 soft shell crabs, cleaned
- 4 tbsp unsalted butter
- 1 tbsp olive oil (helps balance the butter and prevent burning)
- 2 cloves garlic, thinly sliced
- Juice of ½ lemon (or preserved lemon brine for extra depth)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
Method
- Prep the pan: Warm butter and olive oil in a wide skillet over medium heat. Add garlic slices and let them turn golden, then stir in za’atar.
- Cook the crab: Lay the crabs in the skillet, shell side down first. Cook for about 3 minutes per side until shells turn crisp and reddish-golden, basting with the spiced butter.
- Finish & brighten: Squeeze in lemon juice (or a splash of preserved lemon brine). Scatter fresh parsley and mint over the top.
